Main Meals Recipes

2 tablespoons cornstarch 1 cup water 1 pound lean beef boneless sirloin steak -- about 1/2 inch thick 1 small onion -- chopped (about 1/4 cup) 1 clove garlic -- crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1 medium red bell pepper -- cut into bite-size pieces 3 cups sliced mushrooms (about 8 ounces) 1/4 cup brandy OR 1/4 cup water 1 teaspoon low-sodium beef bouillon granules 2 tablespoons nonfat sour cream 3 tablespoons chopped fresh chives 3 cups hot cooked mostaccioli

Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef into thin strips, about 1 1/2 × 1/2 inch. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes, stirring frequently, until onion is tender. Stir in beef and bell pepper. Cook about 4 minutes, stirring frequently until beef is no longer pink. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives. Serve over mostaccioli.

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1/2 pound beef boneless sirloin or round steak 1/4 teaspoon salt Dash white pepper 1 pound broccoli -- cut into flowerets and 1 × 1/2-inch pieces (4 cups) 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 cup fat-free reduced-sodium chicken broth 1 teaspoon vegetable oil 1 tablespoon finely chopped garlic (6 cloves) 1 teaspoon finely chopped gingerroot 2 tablespoons brown bean paste 1 (8 ounce) can sliced bamboo shoots -- drained 2 cups hot cooked rice

Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.

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Recipe info Category: Main Dishes/Pork Rating: 0.00 Contributor: n/a Balsamic Pork with Mixed-Herb Brush 2 (3/4-pound) pork tenderloins (about 1 1/2 pounds) 8 large sprigs rosemary 8 large sprigs thyme 1/2 cup balsamic vinegar 1/4 cup olive or vegetable oil

Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secure with toothpicks. Place rosemary and thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork and herbs from marinade; reserve marinade. Place herbs directly on hot coals. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center. Remove toothpicks.

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